Penang Asam Laksa



Penang Nyonya Asam Laksa one of best Malaysian hawkers food. I still remember the first taste of Penang Laksa near Kuan Yin Temple in Penang. Thats my first visit to Penang and and first experience with Laksa. Frankly, i regret of ordering the dish. I was wondering, why people craze for the dish so much.I dare not try the dish again anywhere in the world.

After few years later, i tried again because of my husband's force.  It was ok with me. I can tolerate with the smell and taste. From the day onwards my taste buds on  Asam Laksa improves so much until i tried by myself.

This recipe was pick from a cook book called 'The Penang Nyonya'  by Cecilia Tan.  Im proud to say i could bring the perfect  aroma and tangy flavor of the pungent soup of fish and spicy taste hooked up anyone who dare to try.  It was my pleasure to share the recipe with you.

What you need :

  • Fresh coarse rice vermicelli - 600 g, rinsed and drained

  • Chubb mackerel (ikan kembung)- 600 g

  • water - 1 litre

  • Sugar - to taste

  • Salt - to taste

  • Black prawn paste (heh koh) - a few Tbsp, diluted with a little warm water

Combination (A)

  • Shallots - 5, peeled

  • Lemon grass (serai) - 2 stalks, finely sliced

  • Fresh young turmeric (kunyit) - 5 cm knob, peeled

  • Dried chilies - 8, soaked in warm water for 15 minutes and drained before use

  • Fresh red chilies - 2

  • Dried prawn (shrimp) paste(belacan) - 5 x5x0.5 cm

Combination (B)

  • Dried sour fruit (asam gelugur) - 2 pieces

  • Torch ginger bud(bunga kantan) - 1

  • Polygonum leaves (daun kesum) - 5-6

Garnishing

  • Cucumber - 1 peeled, cored and shredded

  • Mint leaves - 1 sprig

  • Red Onion - 2 large, cut into rings

  • Pineapple - 1 small, peeled, washed, drained and shredded

Preparation Method ;

Scald rice vermicelli in hot water until cooked, then drain and set aside.

Separately pound combinations (A) and (B) until fine using a mortar and pestle or blend in a food processor. Set aside.

Put fish and 600 ml water into a pot. Bring to the boil and simmer until cooked. Drain fish and leave to cool. Reserve stock. Extract cooled fish flesh and discard bones. alternatively, steam fish and flake.

Add remaining water to stock in pot and pounded combination (A). Bring to the boil and simmer until gravy is fragrant.

Add pounded combination (B), fish flesh, sugar and salt to taste. Allow gravy to boil over low heat for 10 - 15 minutes, adding more water if necessary.

To serve, put some coarse vermicelli into individual serving bowls. Top with a little of each garnishing ingredient, then ladle hot gravy over. Drizzle on diluted black prawn paste to taste.



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